Adrian came home last week (to my great surprise) with a big bag full of different grains: sorghum, wheat berries, amaranth, quinoa and millet. Looks like it’s time to spend some time in the kitchen cooking with different grains! We use farro, quinoa or red/black/brown rices on a regular basis, but now we have a pantry stocked with other options, so it’s a great excuse to get creative. For this salad, we used millet. Millet is a mild, nutty, slightly sweet grain (botanically it’s actually seed) with a cooked texture similar to rice. It’s versatile for sweet and savory dishes and is perfect for use in salads, pilafs, side dishes, as a warm breakfast cereal and more. And it cooks quickly in only 20 minutes and provides an excellent source of fiber.
This salad combines warm millet, roasted garlic tomatoes, baby kale (our favorite green right now) and walnuts for a variety of flavors and textures. It’s a great side dish for dinner (warm or cold) but also great as a weekday salad at work.
Warm Millet, Roasted Tomatoes, Baby Kale and Walnut Salad
Serves: 6 as a side dish
Time: 30 minutes
- 2 cups mixed medley grape or cherry tomatoes
- Olive oil
- 2 cloves garlic, chopped
- ½ cup millet, prepared as directed (1 cup prepared)
- 2 cups baby kale
- ½ cup chopped California Walnuts
- Drizzle of citrus champagne vinegar (or any vinegar you prefer)
- Salt and pepper to taste
Directions: Preheat oven to 375 with cast iron skillet inside. Add tomatoes and garlic to the skillet and drizzle with olive oil, sprinkle with salt and pepper. Roast for ~20 minutes until the tomatoes are beginning to pop. Remove from oven and let cool slightly. In a large bowl, toss tomatoes and their juices with cooked millet, baby kale and walnuts. Drizzle with vinegar and salt and pepper to taste. Serve.
Disclosure: California Walnuts sent me that adorable bag of walnuts in the mail, however I was not compensated for this post and all thoughts are my own.